Page title and description
Salads
Joyce Molyneux's onion and soured cream salad
This could be a simple dip with anything from crisps to raw vegetables; or eaten with a spicy main course; or used as a dressing for anything from baked potatoes to chicken or boiled new potatoes. Try adding a few snipped chives at the end. Or, for a different, sweeter effect, fry the thinly sliced onions in a pan at a low heat until they start caramelising (about half and hour), then let cool and mix with the sour cream.
Ingredients
- 3 onions, red or white
- 80ml sour cream
- handful parsley, chopped
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
5 min
PT5M
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Step 1
Slice the onions.Cover with boiling water, leave for 1 minute, then drain thoroughly and cool.
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Step 2
Dress with soured cream, salt, pepper and parsley.